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15 Minutes with Ashley Strickland Freeman

Photography Ashley Strickland Freeman Mary Britton Senseney Red Orchids China Bistro Simon & SchusterPhotos 7Issue JUNE 2020
"I grew up on Duke’s. They have a cult following. I was surprised that no one had written a Duke’s cookbook before."Ashley uses her favorite condiment to make her Avocado BLT with Basil Mayo sandwich.Top Duke’s Recipe: “I really like the sticky toffee pudding. That was inspired by a trip we took to Ireland when my son was two.”The Real Deal: “We missed Red Orchids’s tangerine chicken; they fry it magically. I can’t duplicate that, and I’m not going to try.”Quarantine Self-care: “I’m really into jigsaw puzzles. I have one on my kitchen table constantly; it’s 1,000 pieces or more.”Books a Million: “My cookbook library is ridiculous. Julia Child’s are go-tos. For Southern recipes, Nathalie Dupree. I also loved Salt. Fat. Acid. Heat.”Summer Vacation: “I would have been on a book tour. We’re considering Hawaii [where her mother-in-law lives], if we’re able to travel.”

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15 Minutes with Ashley Strickland Freeman
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